Savoury waffles with smoked salmon, avocado and eggs

Method

1. In a large bowl, mix the flours, bicarbonate of soda, 2 pinches of salt and the sugar, then make a well in the centre.
2. Mix the 2 eggs with the milk and yogurt in a jug until smooth. Pour the mixture into the flour, then gently mix together to form a batter.
3. Heat a griddle pan over a medium-high heat, then add half the butter. Pour in half the batter, turn the heat down to medium and cook for 2-3 minutes. Once bubbles appear on the surface, check with a palette knife that the underside is golden, then loosen from the pan with the knife. Slide out onto a light board using the palette knife to help, then turn the pan over and set on top of the waffle so it covers it (see tip). Lift up the board, holding the pan securely, and flip over so the waffle is back in the pan, then cook for 2-3 minutes more (adjust the heat if need be). Keep warm in a low oven and repeat with the remaining butter and batter.
4. Bring a wide pan of water to the boil and add the vinegar. Turn down to a gentle simmer, crack an egg into a cup, then slide it into the water. Repeat with the remaining eggs. Cook gently for 2 minutes or until cooked to your taste. Take out with a slotted spoon and set on a plate.
5. Mix most of the dill and/or parsley with the crème fraîche/yogurt (and horseradish, if using).
6. Spread the waffles with the herby crème fraîche/yogurt, drizzle with the honey, then top with the salmon, avocados, poached eggs and more herbs. Serve in the middle of the table and let everyone dig in.